Blueberry Sauce: Bring 2 cups of the blueberries and remaining sauce ingredients except lemon zest to a boil in a medium saucepan over medium-high heat. Cook 3 minutes, or until berries soften and release their juices. Transfer mixture to a blender and purée; scrape through a fine-mesh sieve to remove seeds. Stir in lemon zest and reserve.

To assemble: Discard drained liquid from filling. Unroll fruit leather and cut twelve 8-in.-long, 1/4-in.-wide strips. Place a rounded Tbsp ricotta filling in center of a crêpe. Gather up edges to form a small bundle and tie with a strip of fruit leather. Make 11 more bundles.

To serve: Place 2 bundles on each plate. Spoon 1/4 cup sauce around bundles and sprinkle with some of the remaining blueberries. Dust with confectioners' sugar, if desired. Serve immediately.

Total time includes draining ricotta.

You can make filling, crêpes and sauce up to 2 days ahead and refrigerate. Bring crêpes and sauce to room temperature before assembling.